This festive white Christmas fluffy olive oil cake with buttercream frosting, topped with mini rosemary Christmas trees and a snowy dusting of powdered sugar is quite stunning in its simplicity! Best holiday cake to grace your dinner table.
INGREDIENTS
- Cake:
- 2 and ½ cups All Purpose Flour
- 1 and ½ cups White Granulated Sugar
- 3 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk
- 2 Large Eggs
- ¾ cup Zejd Extra Virgin Olive Oil
- 3 tsp Vanilla Extract
- 1 and ¼ cup Unsalted Butter
- 5 cups Powdered Sugar
- 5 tbsp Milk
- 2 tsp Vanilla Extract
- Rosemary Sprigs
- Powdered Sugar
INSTRUCTIONS
- For the Cake:
- Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans with non-stick spray and line the bottom with parchment paper.
- Sift all dry ingredients in a large bowl. In a separate bowl, beat the wet ingredients together.
- Mix the wet and the dry ingredients until combined. Do a quick whisk with a hand whisk to remove any lumps.
- Divide the batter evenly between the two cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack.
- Let them cool completely before frosting.
- For the Frosting
- Add the softened butter to the bowl of your stand mixer, start at slow speed and gradually increase speed. Let it whip until the butter is smooth and pale in color.
- Add the powdered sugar, milk and vanilla extract and beat for a few minutes until very fluffy and smooth. You can also add milk a tablespoon at a time to get a smoother consistency.
- For the Assembly:
- Place the first cake on a serving plate or cake stand. Spread a thick layer of frosting on the upper side. Top with the second cake, and wrap all around with the rest of the frosting. Using a cake scraper (or metal ruler), lightly scrape icing on the outside to achieve a semi-naked look.
- Insert rosemary at the top of the cake and dust with powdered sugar for a snowy finish.
Recipe uses this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
This festive white Christmas fluffy olive oil cake with buttercream frosting, topped with mini rosemary Christmas trees and a snowy dusting of powdered sugar is quite stunning in its simplicity! Best holiday cake to grace your dinner table.
INGREDIENTS
– Cake:
- 2 and ½ cups All Purpose Flour
- 1 and ½ cups White Granulated Sugar
- 3 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk
- 2 Large Eggs
- ¾ cup Zejd Extra Virgin Olive Oil
- 3 tsp Vanilla Extract
– Buttercream Frosting:
- 1 and ¼ cup Unsalted Butter
- 5 cups Powdered Sugar
- 5 tbsp Milk
- 2 tsp Vanilla Extract
– Garnish:
- Rosemary Sprigs
- Powdered Sugar
INSTRUCTIONS
- For the Cake:
- Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans with non-stick spray and line the bottom with parchment paper.
- Sift all dry ingredients in a large bowl. In a separate bowl, beat the wet ingredients together.
- Mix the wet and the dry ingredients until combined. Do a quick whisk with a hand whisk to remove any lumps.
- Divide the batter evenly between the two cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack.
- Let them cool completely before frosting.
- For the Frosting
- Add the softened butter to the bowl of your stand mixer, start at slow speed and gradually increase speed. Let it whip until the butter is smooth and pale in color.
- Add the powdered sugar, milk and vanilla extract and beat for a few minutes until very fluffy and smooth. You can also add milk a tablespoon at a time to get a smoother consistency.
- For the Assembly:
- Place the first cake on a serving plate or cake stand. Spread a thick layer of frosting on the upper side. Top with the second cake, and wrap all around with the rest of the frosting. Using a cake scraper (or metal ruler), lightly scrape icing on the outside to achieve a semi-naked look.
- Insert rosemary at the top of the cake and dust with powdered sugar for a snowy finish.
Recipe uses
this product
Extra Virgin Olive Oil
Description:
Zejd Extra Virgin Olive Oil is an aromatically rich, full-bodied Lebanese mono-varietal conventional extra virgin olive oil, that is fruity with a mild sweet taste. Produced exclusively from the finest, handpicked, ripe Souri olives, this olive oil is cold pressed immediately upon harvest and made to elevate your favorite dishes.
Sautéing, baking, and roasting oil
Ingredients: Extra Virgin Olive Oil.
Handling: Store in a cool and dry place, away from direct light.
